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Method

Put all the ingredients into a large pan and bring to the boil over a medium heat. Stir occasionally until the sugar has dissolved. Boil the mixture, uncovered, for about 45-50 mins until the fruit is tender and thickened. Cool, then transfer the mixture to a sterilised jar and seal.

Made this chutney last night with a glut of home grown tomatoes. Used cider and white wine vinegar to the full recommended amount as had insufficient cider vinegar. Tastes delicious already, looking forward to tasting it again in a few weeks when flavours have had time to develope further.

I haven't made chutney for quite a while, so I was quite excited about this one due to all of the positive comments. So positive are the comments that I feel a bit bad to leave a negative one. Being a bit of an amateur chutney maker I may be missing something major, but alas, I followed the recipe and now find myself with almost 2 kilos of very vinagary chutney. I have heard that chutney gets better over time and the acidity mellows... Is it true about the acidity? I hope so. I wanted to write to just say that you may want to reconsider the amount of vinegar if you are trying this recipe for the first time. I think 300 mls would've done the job nicely. Maybe less. I'll try to be patient and see what comes of it, as everybody else seems to have made it perfectly.

Did not remotely look like the picture but tasted great. I only used 250g sugar because I couldn't bring myself to cook something with so much sugar in on top of raisins and apples. It tastes really good still.

I made this twice and neither batch was as red as the picture, but it looked fab anyway and tasted great with a bit of strong cheddar cheese. Agree with other comments, it's very easy to make and looks professional.

This recipe definitely lives up to the hype in the comments section. I made just one slight variation: I used malt vinegar instead of cider vinegar. Nevertheless I still loved the taste (not too sweet or overpowering), and my friends loved it too!

This recipe won me first prize in the chutney class of my village show! Really easy, lovely flavour. I halved the apple and chucked in a handful of tomberries which were lying in my fridge and they gave it a lovely bright red sparkle. Gorgeous with ham and mature cheddar. A winner - I'll be making it one of my regulars!

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